Spiced parsnip soup

Name: Spiced parsnip soup
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 cloves garlic; 1 small onion; 4 parsnips; 3 carrots; 1 potato; 1 teaspoon whole cumin; 1 teaspoon turmeric; 1/2 teaspoon chilli flakes (adjust to taste); 500 ml stock; 3 handfuls leafy greens (I used broad bean tops); 400 ml coconut milk

Sam Meadley @samm

Bristol, England, United Kingdom

Nice #seasonal #vegan warmer you can easily make at home in a hurry.

Sam Meadley @samm

Bristol, England, United Kingdom

Nice #seasonal #vegan warmer you can easily make at home in a hurry.

Saved

Ingredients

60 mins

4 servings

3 clovesgarlic
1small onion
4parsnips
3carrots
1potato
1 teaspoonwhole cumin
1 teaspoonturmeric
1/2 teaspoonchilli flakes (adjust to taste)
500 mlstock
3 handfulsleafy greens (I used broad bean tops)
400 mlcoconut milk

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Steps

60 mins

1

Rough chop the vegetables.
2

Heat oil in a pan and add cumin seeds. Once they start to pop add the garlic, onions and turmeric.
3

Cook the onions for a few minutes before adding the rest of the vegetables and stock.
4

Put a lid on the pan and leave it to boil until the vegetables are cooked.
5

Mash the vegetables with a potato masher. If you prefer a smoother soup you could blend it here.
6

Add the leafy greens and coconut milk and continue cooking.
7

Enjoy! Maybe even with a sandwich.